Public School Lunch · Wake County, NC

Carroll Middle Sch.Cafeteria

Name: Carroll Middle Sch.Cafeteria
Address: 4520 Six Forks Rd, Wake County, NC

4520 Six Forks Rd

Last inspected Sep 11, 2026 · View Map ↗ · Compare ↗

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Score 99.5

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

5 inspections

1 - Inspection

Sep 11, 2026

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

notedCode 4-501.11 Good Repair and Proper Adjustment - Equipment (C)Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C); Ice is building and falling from the evaporator and piping in the walk in freezer due to a leak. Establishment has a pan underneath the area catching the ice and food is not exposed. Equipment shall be maintained in a state of good repair. Address this issue.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 5-501.113 Covering Receptacles (C)Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113 Covering Receptacles (C); Outdoor waste receptacle door was open during the inspection with no one present outside. Outdoor waste receptacles shall be closed with tightly fitted lids and doors.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Wake County Environmental Services, Sep 11, 2026 · Original Source

1 - Inspection

Feb 13, 2026

Score 100

Official score: 100 · Understand this area’s scale

1 recorded violation

notedCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C); Sticker/tape residue found on non food contact surface of cleaned container. Ice buildup found on walk in freezer condenser exterior. Non food contact surfaces shall be kept free of soil residue and other debris.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Feb 13, 2026 · Original Source

1 - Inspection

Sep 4, 2025

Score 100

Official score: 100 · Understand this area’s scale

1 recorded violation

minorCode 4-501.11 Good Repair and Proper Adjustment - Equipment (C)Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C); Ice is building and falling from the condenser in the walk in freezer due to a leak. Establishment has a pan underneath the area catching the ice and food is not exposed. Equipment shall be maintained in a state of good repair. Address this issue.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Sep 4, 2025 · Original Source

1 - Inspection

Mar 14, 2024

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

criticalCode 7-204.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11 ; Priority; Quat sanitizer bucket was at a concentration around 600ppm. Quat sanitizer shall be maintained at 200-400ppm. CDI- Sanitizer was diluted during the inspection.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Walk-in freezer in catering area has ice buildup on the floor. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Remove ice to prevent potential slipping/falling.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Mar 14, 2024 · Original Source

1 - Inspection

Dec 5, 2023

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Cut lettuce and eggs in a salad were being held too highly above the ice in an ice bath. the eggs were up to 54F and the lettuce was up to 49F. Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Salad was voluntarily discarded by PIC.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; A large salad in a reach in cooler was being cooled with tightly fitted wrapping (double wrapped). Potentially hazardous foods shall be cooled in containers with loose/no covering to facilitate cool air flow. CDI- Wrapping was removed for cooling.

In plain English

More about food kept at an unsafe temperature

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Wet wiping cloths were found being stored on a prep table. Between uses; wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Dec 5, 2023 · Original Source